Dessalga por imersão em leite: impacto nas características microbiológicas, físico-químicas e sensoriais de carne de sol caprina

Abstract

As a way to add value to a product widely known and marketed in the Northeast, the objective of this study was to elaborate the salted meat goats under different soaking times in pasteurized milk and characterized it as the features: physico-chemical, microbiological and sensory. The salted meat goats was drafted from the blanket of ham goat, where the toilet, manteação at two inches, adding 10% salt. Were four formulations being T1 = control, T2 = 20 minutes, T3 = 30 minutes, T4 = 1 hour, only T2, T3 and T4 were immersed in milk to remove the salt. Microbiological analysis of coliforms were made to 45 ºc, coagulase positive and Salmonella Spp. The physical and chemical parameters evaluated were: moisture, Aw, pH, Ash, Chlorides, Proteins, Lipids, color (L *, a *, b *) and in the analysis of softness (shear strength and texture profile). Sensory tests carried out for acceptance and purchase intent with 100 potential consumers. About the microbiological analysis, the results are in accordance with the current legislation for meat products matured and meat products. There were no statistical differences (p > 0.05) for pH, intensity of yellow-blue (b), proteins and lipids. The intensity of red color (*) had variation in processing T1 that was not immersed in milk, the difference of the other formulations can be associated with the amount of Myoglobin from muscle, the bigger your quantity will be red meat. There was a decrease on the values of chlorides and ashes, and Aw, moisture values have increased due to the immersion time in milk. The shear strength parameters and TPA decreased, suggesting a possible softening of the flesh. Sensory testing all the samples have been well accepted.